These are seriously delicious; only once I took my first bite did I really appreciate how all the flavours and textures would come together. By writing this, I realise I am setting your expectations really high, so I hope you love them as much as I do! They are a lovely, easy starter, but also great for brunch with a poached egg on top (with or without the yogurt).

Ingredients

Quantity

Ingredient

6 thin slices

sourdough bread

1 tablespoon

olive oil, plus more for the bread

1

fat garlic clove, halved

small handful

coriander leaves, chopped

1

small green chilli, finely chopped

120g

greek yogurt

freshly ground black pepper

1 rounded teaspoon

panch phoran

3

tomatoes, sliced into thin wedges

good pinch

caster sugar

salt

Method

Brush both sides of the slices of sourdough with the oil, then griddle on a hot griddle pan until golden. Rub one side of each slice with the garlic clove and set the toasts aside in a warm place.

Mix the coriander and chilli into the yogurt and season to taste.

Heat the 1 tablespoon of oil in a very small pan and add the panch phoran. Once the spluttering starts to subside, add the tomatoes, sugar and salt to taste. Cook until the tomatoes are heated through and softening, two to four minutes.

Assemble the bruschetta: divide the tomato mixture into six equal portions. Pile each portion on to a slice of the bread and top with 1 tablespoon of the yogurt mixture. Serve immediately.